In a food processor, process fruits a few at a time until coarsely chopped.
Add nuts and raisins to the chopped mixture. Thoroughly mix in the sugar. Let stand for 10 minutes or longer. Mix water, brandy and pectin in a small saucepan. Bring to a boil and boil one minute stirring constantly. Pour over fruit and mix, then put into containers. Leave on the counter for 24 hours and then store in refrigerator for up to 3 weeks.

Combine onion and celery in a large pot with broth and water. Bring to a boil and cook 5-10 mins until tender. Add carrots, rice, salt, pepper and ginger. Cook over medium heat 10-15 minutes until vegetables are tender. Pour in milk. Purée soup in batches using blender. Return to pot and gently heat over low heat until warm.

Combine chopped vegetables with the salt in a glass bowl. Cover and allow to stand at room temperature for several hours. Drain the vegetables. Rinse thoroughly with cold water and drain again. Combine the vegetables with the remaining ingredients in a large pot and bring to a boil over medium heat; stirring constantly. Reduce the heat and simmer uncovered for 30 minutes stirring occasionally. Pour into sterilized canning jars. Store in the refrigerator up to 3 mos.

Pumpkin Pie

To prepare pumpkin: Cut pumpkin, remove seeds, peel skin off. Boil in water until soft; drain well and mash.

Chop the pumpkin into large cubes discarding the skin and seeds. Sauté the onion and garlic in butter in a large saucepan until the onion is clear. Add the pumpkin and crushed garlic and leave on heat 1 min. Add the chicken stock and tomato paste and cover. Simmer 20 mins or until pumpkin is tender. Blend the soup mixture. Serve sprinkled with parmesan cheese. This can be served in a hollowed out mini-pumpkin shell.